A henkeeping companion to the bestselling Backyard Bees, covering everything you need to know about keeping chickens even in urban areas.

Keeping a few hens was once only for rural dwellers with big yards - or inner-city hippies. Now it's mainstream and an attractive proposition wherever you live. Fluffy little recycling units that eat weeds, bugs and scraps and turn them into organic eggs - what's not to love? Chickens are great backyard pets for young and old - they're a natural extension for everyone with a vegie patch, and for those who like eggs but are concerned about the welfare of commercial hens. This book is the perfect reference, whether you're already keeping chickens or an absolute beginner thinking about getting a couple of chooks. Dave Ingham offers compulsively readable advice on how to start, housing and feeding, settling chickens in with other pets, troubleshooting, and the (minimal) commitment required to keep your backyard hens healthy and happy.

'This book is the what for, how to, where and why of chickens for novices and wranglers alike.' - Costa Georgiadis, ABC Gardening Australia

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A BIRD IN THE HAND, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

In these more ethically aware and health-conscious of times, good poultry is often the best way to go. In this tantalizing collection, Paul Gayler dedicates over 100 mouthwatering recipes to birds of all sizes - from the chicken we eat every day to the turkey we eat once a year, and the guinea fowl or quail that we have yet to experience on our culinary journeys. Discover the best methods for cooking each bird, and master the techniques that will take your dishes to the next level. With recipes to suit every lifestyle, all accompanied by stunning photographs, this book demonstrates just how versatile poultry can truly be. Be amazed by the extraordinary nature of these most ordinary of meats.

Publication Date: September 2015Once devoured silently in the depths of the humble sports bar, chicken wings are now a national institution in the US, and are prepared with a huge range of marinades, glazes and dips. This book matches the stratospheric success of the chicken wing with a new level of fantastic flavour combinations. It begins with the reliable, nostalgic favourites and variants on classics, including Baked Bourbon, Smoky Chipotle and Buttermilk Fried Wings. Fancy your wings hot and spicy? Then look no further than Harissa Hot Wings and Habanero and Pineapple - the latter taking the edge off the super spicy heat. If you like to keep abreast of the bold new flavours out there, help yourself to another portion of Cola Wings, Sticky Lime and Maple Wings or the unspeakably decadent Dark Chocolate Mole Wings. Fancy something lighter and a little less outrageous? Then why not tuck in to the fragrant Baked Pistachio Wings or the deliciously subtle Lemon, Basil and Pepper Wings. If you've got a craving for Take-Out from the comfort of your own home, then Szechuan Plum Sauce Wings or Teriyaki Wings or Cajun Alfredo might be right up your alley.This book truly has something for everyone and something for every occasion.

A book of everyday inspiration, THE CONTENTED CHOOK is a sumptuous and quirkyappreciation of the practical requirements (as well as those special luxuries) that your hens deserve to be genuinely happy. Featuring over 200 photographs and more than 60 inventive examples of Aussie chookhouses, the book also includes all the basics of caring for your chickens: there is a breed-by-breed guide to selecting the right chook for you, and vital information on raising them, feeding them, and keeping them healthy and safe. With yummy essential egg recipes from Matthew Evans, and Josh Byrne's guide to making a basic hen house, this is the ideal book for anyone who has chooks, is planning to get chooks, or simply dreams of owning chooks! ABC Gardening Australia magazine is the topselling gardening title in Australia. A must-have magazine for gardeners, it was launched more than two decades ago in conjunction with the popular ABC TV show Gardening Australia. Gardening of course is much more than growing plants, and this broader picture is reflected in every issue of the magazine. Gardening includes all those elements that make the backyard a vital part of the home, which is where the chooks come in. With more and more people returning to the basics of growing vegetables, fruit and herbs, the chook shed and a backyard flock are as much a garden essential as a good compost heap.Inspired by one of ABC Gardening Australia magazine's most popular reader competitions, to find Australia's best 'poultry palace', The Contented Chook is full of ideas to create a show-stopping, heart-warming home for your chooks. Everything you need to know about creating a safe, healthy home for your chickens Expert advice on feeding and caring for your flock Real stories and photographs from chook owners around Australia How to build the perfect chook pen.

Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.

GOLDEN BROWN DELICIOUS Fried chicken has undergone a renaissance. It's been reinvented for a new generation. It's restaurant-level impressive and a sure-fire way to keep a crowd happy. Fried Chicken and Friends is a collection of down-home American-inspired recipes, including the ultimate buttermilk fried chicken, as well as aperol sours, oyster po' boys, waffles with bacon and maple syrup, and all the other delicious things that go with it.Pull up a chair with the team behind award-winning restaurant Hartsyard and get stuck in to the high-octane flavours of beef poutine, crab cakes and chargrilled broad beans. All served with a generous shake of the hot sauce bottle. It's a party on a plate.

Husband and wife team Naomi Hart and Gregory Llewelyn are Australian-Americans whose restaurant Hartsyard in Sydney has become a Mecca for lovers of down-home cooking done to perfection. Gregory has worked under Daniel Boulud, Alain Ducasse and Andrew Carmellini.

Rotisserie chicken has become a staple in supermarkets across the country, pre-cooked and ready to take home for a quick and healthy meal. The Great Rotisserie Chicken Cookbook provides recipes for salads, side dishes, and breads to serve on a night that you need to get dinner on the table right away. For nights when you have leftovers, there are mouth-watering soups, salads, sandwiches, rice dishes, pastas, and entrees that use chicken as an ingredient. And for days when you have more time, there are tips and tricks for roasting your own chicken on a rotisserie at home. These are meals made with readily available ingredients that come together from stove to table in 1 hour or less.

Nashville-style Hot Chicken is the Music City s claim to culinary fame. Entrenched in the city s history, but also fresh enough to contribute to Nashville s exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish s origins back to the late 1930 s at Prince s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo s Ira Kaplan, writer of Return to Hot Chicken, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.

There's nothing shy or demure about our kitchen towels! The bold natural-history prints demand attention and deserve it. And they're made of natural woven cotton, so they're as practical as they are impressive.